Roman midnight pasta: just garlic, oil and chilli. Cheap, fast and full of flavour.
Ingredients
- 400 g spaghetti or any pasta
- 6 cloves garlic, thinly sliced
- 80 ml olive or sunflower oil
- 1 tsp chilli flakes (optional)
- 1 handful parsley, chopped (optional)
- 40 g grated parmesan or cheddar (optional)
- to taste salt
Tip: search from the finder to see which of these you already have. Missing items link to Checkers Sixty60.
Method
- Boil the pasta in well-salted water until just tender. Keep a cup of the cooking water.
- While it cooks, warm the oil gently in a large pan and fry the garlic and chilli until the garlic is pale gold. Do not let it brown.
- Add the drained pasta and a splash of the cooking water to the pan and toss until glossy.
- Finish with parsley and cheese if you have them.
Cheaper swaps & tips
- Sunflower oil works fine instead of olive oil.
- No fresh garlic? Use 1 tsp garlic flakes or paste.